TWD: Peppermint Cream Puff Ring

This weeks recipe for Tuesdays with Dorie was picked by Caroline of A Consuming Passion, she picked a recipe with choux pastry. I always wanted to try that and I have a couple of recipes laying around but never got to it.

Instead of reading the Problems and Question section on the TWD site, or looking at some of my other recipes, I just made it straight from the book, big mistake!
I had hardly any puff in my pastry, there were some small air pockets but not the big fluffy ones you normally see in puff pastry. I just have to try this another time with the lessons learned from this bake.
Which lessons did I learn,? Well, don't add the eggs to the dough straight from the fire, let it cool down a bit first. Another lesson, after the pastry comes out of the oven (this is for puffs) make a small incision with a paring knife, to release steam, and put them back in the turned of oven so they can dry out a bit more.
Despite the dense structure it still tasted like puff pastry, I filled it with pastry cream instead of the peppermint cream. We are not that big on peppermint in our dessert here.
My pastry cream might look a little dark, that is from the new bottle of Mexican vanilla that I brought back from me recent trip. Beautiful flavor but very dark!

The recipe for this week can be found on Caroline's site since she was the one who picked it.

Next week we will be making the Mixed Berry Cobbler, picked by Beth of Our Sweet Life.